Lemon Olive Oil Muffins

Lately I have been going through bag after bag of lemons. I am not sure what put me on this lemon kick but every time I am at the produce market or grocery store, I have to buy a bag. There is something about the smell of lemons that energizes but is also comforting. Lemons are great for fish and poultry marinades but I love lemon baked goods in the spring. Fresh squeezed lemons are a key ingredient to make one mean whiskey sour.

Since I have been craving lemon pound cake, I decided to compromise and make these muffins that are healthier than a pound cake. Fruity olive oil brings out the brightness in the lemons and I added some whole wheat flour so I don’t feel guilty if I eat them for breakfast. My family is not big lemon baked good fans so there were more for me and to give away to friends that would enjoy them.

I am a lemon lover too. I have a Meyer lemon tree in my backyard. In December I am just beside myself in happiness because the lemons are ready.
This is a great recipe for muffins. Olive oil and lemons are a natural together.

These muffins look awesome. What a nice change they would be from my regular breakfast of oatmeal. There is something about the longer days and increasing amount of sunshine that makes me crave lemony things. I think I might have to make these this weekend! 🙂